Preheat oven to 375 degrees F. If any of the potatoes are significantly larger than the others, you should halve them. Otherwise, leave them all whole. Don't forget to prick the whole potatoes with a fork, to avoid explosive tubers. Whisk together oil, garlic and dill in a large bowl. Add potatoes, and toss to coat. Evenly distribute on a baking sheet, and liberally salt and pepper. Roast for approximately 30 minutes. After 15 minutes in the oven, give the baking sheet a good shake and turn each potato with a pair of kitchen tongs.